Standard Operating Procedure (SOP) for Quartz dissolution in Hydrofluoric Acid

Size: px
Start display at page:

Download "Standard Operating Procedure (SOP) for Quartz dissolution in Hydrofluoric Acid"

Transcription

1 Standard Operating Procedure (SOP) for Quartz dissolution in Hydrofluoric Acid #1 General Process Description This SOP describes the initial Quartz-sample dissolution (digestion). The sample is dissolved in Hydrofluoric Acid and is then ready for further chemical processing. There is no Hydrofluoric waste generated, as the small amounts of HF are evaporated. All work described in this SOP will have to be conducted in Mitchell A20. Contact Principal Investigator (PI): Prof. George E. Hilley for more information or (650) ). This SOP is from 05/04/2007. #2 Hazardous Chemicals/Class of Hazardous Chemicals We are using diluted Hydrofluoric Acid and Nitric Acid in this SOP. All equipment that came into contact with the acid mixture must be wiped and rinsed off. All wipes are hazardous waste and belong into the hazardous waste container near the 55gl drum. #3 Personal Protective Equipment (PPE) Before any acid is handled, ensure that you will at least meet the following protective requirements: 1. goggles (prescription glasses are not enough!) 2. double glove - neoprene 3. closed-toe shoes with socks 4. long pants (no shorts!) 5. lab coat 6. face shield 7. neoprene apron 8. small Chemical Spill Kit All Material Safety Data Sheets (MSDS) are located in the red folder in the storage cabinet opposite of the dishwasher under the vertical laminar flow unit.

2 Ensure the Calcium Gluconate is not expired and is available in the event of an exposure. The Calcium Gluconate is stored below the sink right next to the entrance door and in the closet above the sink right next to the entrance door. #4 Engineering / Ventilation Controls All work is done in the fume hood. Do not use any concentrated Hydrofluoric or Nitric Acid outside the fume hood. #5 Special Handling Procedures and Storage Requirements Be extra careful and alert, when handling the concentrated Hydrofluoric Acid container. The Hydrofluoric Acid is stored beneath the fume hood remove from the acid storage cabinet and place into the fume hood. The fume hood is the designated space for all work with Hydrofluoric Acid in this SOP. Only work with one sample at a time. Do not place more than 4 400mL Teflon beakers on a hot plate. Close the concentrated Hydrofluoric Acid bottle after use. While samples are digesting, no other work is allowed in the fume hood! Once all Hydrofluoric Acid has been poured, place the concentrated HF container back to the acid cabinet. Wash the measuring cylinder that you used for pouring concentrated HF with tap water. The first rinse goes into a waste container with a proper Stanford Hazardous Waste label (preferable the 55 gal drum near the door). Rinse measuring cylinder three times with milliq water. These rinseates can go down the drain. No rinseates with ph below 5.5 may be drain disposed. Please review the last page for emergency contact and notifications. #6 Spill and Accident Procedures If you spill acid and the spill is an immediate threat to your health, call Remain nearby. In the event of an HF exposure, follow Stanford University Hydrofluoric Acid First Aid Instructions posted in Mitchell A20. 2

3 If you accidentally spilled the diluted Hydrofluoric Acid (e.g., while placing the beakers on the hot plate): Don t panic! Remain calm. If the spill is small (less than a few ml up to 30mL), place a pads from small spill kit over the spill. Find a plastic/neoprene-disposal bag in the shelf above the scales and carefully place the soaked pads into the bag, and place in container provided with kit. To minimize contact with HF during clean-up, use Teflon tongs to move the soaked pads into the bag. Always wear two pairs of neoprene gloves when handing any spill with HF. If the spill is significant larger (> 0.5L) use the yellow spillcontainment pads under the sink by the door. Place them over the spill. Call If spill is greater than 30 ml, or cleanup takes longer than 15 minutes, document the cleanup activity either by calling EH&S at or by notating the lab inspection forms. If you have spilled small amounts of concentrated Hydrofluoric acid while pouring, carefully place a small spill kit pad over it and wipe it off. Alternatively, you can use the yellow spillcontainment pads. Rinse the area with plenty of water, collect rinseate into the 55gl drum, and wipe off afterwards. To confirm that cleanup is complete, wipe area with moistened ph paper. #7 Waste Disposal If you ve spilled acid and soaked up acid containment bags, make sure they are in disposable neoprene bags placed into the container provided by EH&S These containers will be labeled with an Stanford Hazardous Waste EH&S label and disposed separately. #8 Training requirements Prior to entering and working in the laboratory, you must have completed the EHS-4200 General Safety Training and EHS-1900 Chemical Lab Safety. You will have to retain training documentation for at least one year. Any person conducting work in Mitchell A20 using this SOP must receive training on the contents of this SOP. 3

4 #9 Approval Required All research staff must get initial PI approval prior to starting work with Hydrofluoric Acid. Under no circumstances it is allowed to work with concentrated HF, while being alone in the laboratory. Always ask a second person to be in the lab with you. If you have to work with concentrated HF and you are alone, you have to ask for approval from the PI, Prof. George E. Hilley. #10 Decontamination All glassware and measuring cylinders that have been used during the process should be thoroughly rinsed with Tap water (1 time), DI water (2 times) and then with Millipore water (2 times). Collect first rinseate as hazardous waste into the 55gl drum. #11 Designated Area All work must be done in the designated area in the fume hoods. Upon leaving a designated work area, remove any personal protective equipment worn and wash hands, forearms, face, and neck. After each use (or day), wipe down the immediate work area and equipment to prevent accumulation of chemical residue. At the end of each project, thoroughly decontaminate the designated area before resuming normal laboratory work in the area. 4

5 #12 Precise Process Description 1. Verify that emergency eyewash/shower is accessible and tested within last month. 2. Check the location and expiration of the Calcium Gluconate and that a copy of the MSDS for HF is available 3. During the entire process, carefully survey benchtop and floor area for any drips. Clean up spills immediately. 4. Ensure that the 55gl drum is placed correctly onto the secondary containment and that there is enough space left in the drum. 5. It is essential that you wear a face shield over your safety glasses, double neoprene gloves, and the neoprene aprons to ensure proper protection for concentrated acid spills. 6. While digestion the samples, no other work is allowed in the fume hood! 7. Take Teflon beaker of appropriate size for your sample (100, 250, 400, or 1000mL). Ensure that the Teflon beaker is labeled appropriately. Weigh sample precisely on the Fisher 225D scale. Pour in Teflon beaker and wetten thoroughly with milliq water. Use the same amount of milliq as your sample mass. For example, if you have a 25g sample, add ~12mL milliq. This step prevents the sample from splashing when the Hydrofluoric Acid is added. 8. Move Teflon beaker with sample to the FUME HOOD. All of the following steps are conducted in the FUME HOOD. 9. Work with one Teflon beaker (sample) at a time. Add the same amount of 49% Hydrofluoric Acid (HF) as your sample mass. Add 69% Nitric Acid (HNO3), use half of your sample amount. For example, if you have a 25g sample, add 25mL HF and 12mL HNO3. Work carefully and pour HF slowly. Wetten your sample in the first steps prevents 5

6 splashing and a strong exothermic reaction. Now, the acid mixture has a concentration of ~20% HF and ~30% HNO Place Teflon lid on the Teflon beaker and let sit for 1 hour. 11. The next steps involve heating the Teflon beaker on a hot plate. Ensure that all flammable and combustible materials are not kept near the hot plate. 12. Move Teflon beaker without lid to hot plate and heat to 65 C. This corresponds to setting 150 on the hot plates used in Mitchell A20. Evaporate to dryness. This may take up to 6 hours, depending on sample mass and volume of acid mixture used. While heating, lower the hood sash down as feasible. Note: This setting prevents the sample from boiling. Under no circumstances, you want to boil your sample. 13. Remove from hot plate and allow cooling for one hour. 14. Wetten your sample with a few ml milliq water. Add 2x the sample mass HF to your Teflon beaker. For example, for a 25g sample, add 50mL HF. 15. Place Teflon beaker on the hot plate and increase temperature setting to 200. This corresponds to a temperature of ~75 C. Observe closely for the next 2 hours. If sample is thoroughly heated and no foaming occurs, put lid on the Teflon beaker and heat for 24hrs. 16. Remove lid and evaporate to dryness. While heating and evaporating, lower the hood sash down as feasible. 17. If quartz is not completely dissolved, repeat HF dissolution from step The sample is now digested and the residue can be dissolved for further chemical processing. 6

7 Laboratory Spill Response Procedures Health Threatening Situation - In the event of an imminent or actual health-threatening emergency (threatening local or public health, safety, or welfare; or the environment outside the immediate area): 1) CALL FOR THE FIRE DEPARTMENT REMAIN IN THE AREA TO ADVISE RESPONDERS. 2) ACTIVATE LOCAL ALARM SYSTEMS 3) Once personal safety is established, call EH&S at and proceed with local notifications, below. Non-Health Threatening Situation In the event of a spill or release which may or has impacted the environment (storm drain, soil, air outside the building) or spill or release that cannot be cleaned up by local personnel: 1) Notify Stanford Responders: call (24 hours/day, 7 days/week), then 2) Provide local notifications: Name Phone Number Cell or Pager Title George E. Hilley Principal Investigator Bodo Bookhagen (415) Lab Manager Felicia Morales Lab Safety Coordinator Local Response Situation In the event of a minor spill or release that can be cleaned up by local personnel using readily available equipment (absorbent, available from EH&S in Small Spill Kit): 1) Notify personnel in the area and restrict access. Eliminate all sources of ignition. 2) Wear gloves and protective eyewear. Clean up using absorbent. Put the contaminated absorbent in a labeled hazardous waste container. 3) If greater than 30 ml, or cleanup takes longer than 15 minutes, make a record in your lab inspection report, or call EH&S at to record the spill, and notify your supervisor. 4) Submit online waste pickup request to EH&S at: wastepickup.stanford.edu 7

Introduction to the General Chemistry II Laboratory. Lab Apparatus and Glassware

Introduction to the General Chemistry II Laboratory. Lab Apparatus and Glassware Introduction to the General Chemistry II Laboratory Lab Apparatus and Glassware Review the first of two photographs at the end of the Data Documentation section, near the beginning of your lab manual.

More information

Coffee-and-Cream Science Jim Nelson

Coffee-and-Cream Science Jim Nelson SCIENCE EXPERIMENTS ON FILE Revised Edition 5.11-1 Coffee-and-Cream Science Jim Nelson Topic Newton s law of cooling Time 1 hour! Safety Please click on the safety icon to view the safety precautions.

More information

PRODUCT SAFETY DATA SHEET. *** Section 1 - Product Identification *** *** Section 2 - Hazards Identification ***

PRODUCT SAFETY DATA SHEET. *** Section 1 - Product Identification *** *** Section 2 - Hazards Identification *** *** Section 1 - Product Identification *** Product Name: Lithium-Ion Battery Pack Emergency Phone: 1-888-745-0333 Page 1 of 6 Issued 1/21/2015 *** Section 2 - Hazards Identification *** Emergency Overview

More information

Make Your Own Yogurt Zoe A. Godby Lightfoot

Make Your Own Yogurt Zoe A. Godby Lightfoot SCIENCE EXPERIMENTS ON FILE Revised Edition 4.18-1 Make Your Own Yogurt Zoe A. Godby Lightfoot Topic Beneficial bacteria Time 1 1 2 hours for preparation, 12 hours for incubation! Safety Please click on

More information

Gravimetric Analysis

Gravimetric Analysis Experiment 1: Gravimetric Analysis with Calcium Chloride and Potassium Carbonate In this experiment, proper analytical experimental techniques will be utilized to perform a double displacement reaction.

More information

Guidelines in using ASL Soil Processing Facilities

Guidelines in using ASL Soil Processing Facilities Issue Date: 2008-07-12 Revision No.: 0 Page: 1 of 6 Issuing Authorities Lily R. Molina Date : 2008-07-12 Laboratory Manager Jennine Rose Altoveros Date : 2008-07-12 Quality Assurance Officer Revision History

More information

Problem How does solute concentration affect the movement of water across a biological membrane?

Problem How does solute concentration affect the movement of water across a biological membrane? Name Class Date Observing Osmosis Introduction Osmosis is the diffusion of water across a semipermeable membrane, from an area of high water concentration to an area of low water concentration. Osmosis

More information

Lab 2-1: Measurement in Chemistry

Lab 2-1: Measurement in Chemistry Name: Lab Partner s Name: Lab 2-1: Measurement in Chemistry Lab Station No. Introduction Most chemistry lab activities involve the use of various measuring instruments. The three variables you will measure

More information

Standard Operating Procedure for the preparation and intravenous infusion of glucose stable isotopes

Standard Operating Procedure for the preparation and intravenous infusion of glucose stable isotopes Standard Operating Procedure for the preparation and intravenous infusion of glucose stable isotopes Effective date: 25.07.2017 Review due date: 28.11.2018 Original Author Name: Javier Gonzalez Position:

More information

Specific Heat of a Metal

Specific Heat of a Metal Specific Heat of a Metal Introduction: When we wish to determine the amount of heat gained or lost during a process, we use a calorimeter (literally, a calorie counter) in which a thermometer or temperature

More information

Separating the Components of a Mixture

Separating the Components of a Mixture Separating the Components of a Mixture Introduction Many naturally occurring substances occur as mixtures rather than pure substances. There are two main types of mixtures, homogeneous and heterogeneous.

More information

Egg-cellent Osmosis Lab

Egg-cellent Osmosis Lab -cellent Osmosis Lab Background: Some chemicals can pass through the cell membrane while others cannot. Not all chemicals are able to pass through a cell membrane with equal ease. The cell membrane determines

More information

Cross Contamina on. September September Training Guide & Requirements Food Safety and Sanita on Monthly Training

Cross Contamina on. September September Training Guide & Requirements Food Safety and Sanita on Monthly Training 2016 2017 Food Safety and Sanita on Monthly Training September 2016 Cross Contamina on September 2016 Food Services Division In This Issue Training Guide & Requirements This training packet includes: Topic

More information

Separating the Components of a Mixture

Separating the Components of a Mixture Separating the Components of a Mixture Introduction Many naturally occurring substances occur as mixtures rather than pure substances. There are two main types of mixtures, homogeneous and heterogeneous.

More information

Dry Ice Color Show Dry Ice Demonstrations

Dry Ice Color Show Dry Ice Demonstrations Dry Ice Color Show Dry Ice Demonstrations SCIENTIFIC Introduction Add a small piece of solid carbon dioxide to a colored indicator solution and watch as the solution immediately begins to boil and change

More information

Product Name: Micro Pack

Product Name: Micro Pack APTC *** Section 1 Chemical Product and Company Identification *** Product Name: Micro Pack Manufacturer Information Atlantic & Pacific Trading Corp. Technical Information: 336-578-1019 1328 Pebble Drive

More information

Title: Reagents Copy No: ## SOP No.: 3.13/3.1/S Effective Date: July 8, 2013 Location: ### Reagents

Title: Reagents Copy No: ## SOP No.: 3.13/3.1/S Effective Date: July 8, 2013 Location: ### Reagents QSM Approval: Reagents 1. Introduction Laboratory reagents are used in all procedural steps during the course of sample preparation. To ensure that reagents are of known quality and purity and free of

More information

Chemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW

Chemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW Chemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW To study the Ideal Gas Law. LEARNING OBJECTIVES To determine the molar mass of a volatile liquid. BACKGROUND The most common instrument

More information

PECTINASE Product Code: P129

PECTINASE Product Code: P129 PECTINASE Product Code: P129 Enzyme for sample clarification prior to patulin analysis. For in vitro use only. P129/V1/02.06.16 www.r-biopharm.com Contents Page Test Principle... 3 Kit Components... 3

More information

Unit Test: Nature of Science

Unit Test: Nature of Science Unit Test: Nature of Science Some questions (c) 2015 by TEKS Resource System. Some questions (c) 2015 by Region 10 Educational Service enter. Page 2 1 Students who participated in a frog dissection investigation

More information

SCIENCE EXPERIMENTS ON FILE Revised Edition Gary Busby

SCIENCE EXPERIMENTS ON FILE Revised Edition Gary Busby SCIENCE EXPERIMENTS ON FILE Revised Edition 4.30-1 Osmosis and Imbibition of Water Gary Busby Topic Osmosis and imbibition of water Time Part 1: 3 hours; Part 2: 1 2 hour preparation and observation; 24

More information

Food Sales/Service on Campus

Food Sales/Service on Campus California State University, San Bernardino 5500 University Parkway San Bernardino, CA 92407 Food Sales/Service on Campus Environmental Health & Safety: (909) 537 5179 We are pleased that you have chosen

More information

2. Other constituents in the sample solution should not interfere with the precipitation of the component of interest.

2. Other constituents in the sample solution should not interfere with the precipitation of the component of interest. EXPERIMENT 15 Percentage Yield of Lead (II) Iodide in a Gravimetric Analysis INTRODUCTION In a gravimetric analysis, a substance is treated so that the component of interest is separated either in its

More information

The Black River Local Schools Food Allergy Policy

The Black River Local Schools Food Allergy Policy The Black River Local Schools Food Allergy Policy DISTRICT-WIDE PLAN This plan was developed with the assistance and expertise of: Donna Young, LPN, COHC Pat Dieter, Community Education Director Nina Gobora,

More information

Ti-Pure TITANIUM DIOXIDE DETERMINATION OF UNBRUSHED 325 MESH GRIT, SLURRY METHOD: T

Ti-Pure TITANIUM DIOXIDE DETERMINATION OF UNBRUSHED 325 MESH GRIT, SLURRY METHOD: T Ti-Pure TITANIUM DIOXIDE DETERMINATION OF UNBRUSHED 325 MESH GRIT, SLURRY METHOD: T4400.300.01 DuPont Titanium Technologies Page 2 of 5 1. Principle A slurry sample of known percent solids is diluted with

More information

Mastering Measurements

Mastering Measurements Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific

More information

Which of the following tools should Rebecca use to measure the mass of each sample? Question 2. Add

Which of the following tools should Rebecca use to measure the mass of each sample? Question 2. Add Rebecca has samples of different types of metal, and she wants to find the density of each. First, she measures the volume of each sample. Now she needs to measure the samples' masses. Which of the following

More information

INSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST

INSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST INSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST In order to prepare you and your organization to move toward becoming a recognized facility under the Gluten Free Certification Program (GFCP), we

More information

1. Determine which types of fruit are susceptible to enzymatic browning.

1. Determine which types of fruit are susceptible to enzymatic browning. Food Explorations Lab I: Enzymatic Reactions STUDENT LAB INVESTIGATIONS Name: Lab Overview There are two parts to this investigation. In Part A, you will observe and compare three types of fruit for enzymatic

More information

I. INTRODUCTION I ITEMS:

I. INTRODUCTION I ITEMS: Experiment 4 Chem 110 Lab LABORATORY TECHNIQUES PURPOSE: The purpose of this laboratory exercise is to develop safe laboratory skill and practice several laboratory techniques that will be used in many

More information

Preparing Yourself to Cook

Preparing Yourself to Cook Community Kitchen Guidelines For ALL Users Welcome to our shared kitchen. Please follow these guidelines to help us be a safe and clean place for all users. Preparing Yourself to Cook 1. Listen, speak

More information

Scream For Ice Cream. Joyce S. White INTRODUCTION TIME NEEDED

Scream For Ice Cream. Joyce S. White INTRODUCTION TIME NEEDED 3.12 Scream For Ice Cream Joyce S. White INTRODUCTION Matter can change from one form or state into another. For example, you can drink liquid water, skate on solid water, and see steam water in gas form.

More information

Allergy Management Policy

Allergy Management Policy Allergy Management Policy Awareness in the Classrooms All Saints Catholic School 48735 Warren Road Canton, MI 48187 734-459-2490 Information and Guidelines For School and Parents All Saints Catholic School

More information

Dry Ice Rainbow of Colors Weak Acids and Bases

Dry Ice Rainbow of Colors Weak Acids and Bases Dry Ice Rainbow of Colors Weak Acids and Bases SCIENTIFIC Introduction Add a small piece of solid carbon dioxide to a colored indicator solution and watch as the solution immediately begins to boil and

More information

Lansing Co-operative Nursery and Preschool. Anaphylactic Policy

Lansing Co-operative Nursery and Preschool. Anaphylactic Policy Anaphylactic Policy Definition of Anaphylaxis Anaphylaxis is a severe allergic reaction that can be fatal, resulting in circulatory collapse or shock. The allergy may be related to food, insect stings,

More information

Teacher Notes on Explore: Can You Find the Floaters and Sinkers?

Teacher Notes on Explore: Can You Find the Floaters and Sinkers? Teacher Notes on Explore: Can You Find the Floaters and Sinkers? Materials: (for a class of 30 students working in pairs) 45 salsa cups or small cups that have 60 ml capacity 45 craft sticks (one for water,

More information

Introduction to Measurement and Error Analysis: Measuring the Density of a Solution

Introduction to Measurement and Error Analysis: Measuring the Density of a Solution Introduction to Measurement and Error Analysis: Measuring the Density of a Solution Introduction: Most of us are familiar with the refreshing soft drink Coca-Cola, commonly known as Coke. The formula for

More information

Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN

Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN Purpose: The purpose is to determine and compare the mass percent of water and percent of duds in two brands of popcorn. Introduction: When popcorn kernels

More information

3. Aspirin Analysis. Prelaboratory Assignment. 3.1 Introduction

3. Aspirin Analysis. Prelaboratory Assignment. 3.1 Introduction In this experiment, you will analyze the purity of your crude and recrystallized aspirin products using a method called thin layer chromatography (TLC). You will also determine the percent yield of your

More information

BIO Lab 4: Cellular Respiration

BIO Lab 4: Cellular Respiration Cellular Respiration And the Lord God formed man from the slime of the earth; and breathed into his face the breath of life, and man became a living soul. Genesis 2:7 Introduction Note: This experiment

More information

How do scientists determine that acid rain is acid? In this experiment you will use an indicator to determine if a substance is an acid or a base.

How do scientists determine that acid rain is acid? In this experiment you will use an indicator to determine if a substance is an acid or a base. 4.23 (page 1) Acids/Bases How do scientists determine that acid rain is acid? In this experiment you will use an indicator to determine if a substance is an acid or a base. An acid is a chemical compound

More information

Notification of a Stall

Notification of a Stall Notification of a Stall health@ Application must be submitted at least 15 working days before the event. This application is for anyone who intends on having a stall selling food or other goods around

More information

Dividing a Mixture. Kylie Hunter. Partners: Melanie, Conor, Maria. October 15, 2010

Dividing a Mixture. Kylie Hunter. Partners: Melanie, Conor, Maria. October 15, 2010 Dividing a Mixture Kylie Hunter Partners: Melanie, Conor, Maria October 15, 2010 Method: Purpose: The purpose of this lab was to accurately separate the coffee grounds oil garlic saltsalt water mixture,

More information

MATERIAL SAFETY DATA SHEET

MATERIAL SAFETY DATA SHEET MATERIAL SAFETY DATA SHEET *** Section 1 Chemical Product and Company Identification *** Product Name or Identity: ACTIGEN TM Manufacturer s Name: Alltech, Inc. Phone No.: (859) 885-9613 3031 Catnip Hill

More information

Ice Cream Cookie Sandwich Implementation Guide

Ice Cream Cookie Sandwich Implementation Guide Ice Cream Cookie Sandwich Implementation Guide Start Sell Date: Target Start Sell: Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com

More information

Matic / THa. Operating instructions COFFEE BREWER. Mode d emploi MACHINE À CAFÉ. Gebrauchsanleitung KAFFEEBRÜHMASCHINE

Matic / THa. Operating instructions COFFEE BREWER. Mode d emploi MACHINE À CAFÉ. Gebrauchsanleitung KAFFEEBRÜHMASCHINE Operating instructions COFFEE BREWER Mode d emploi MACHINE À CAFÉ Gebrauchsanleitung KAFFEEBRÜHMASCHINE Gebruiksaanwijzing KOFFIEZETAPPARAAT Bruksanvisning KAFFEBRYGGARE Bruksanvisning KAFFEMASKIN GB FR

More information

INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY

INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY Evelyn Cook OBJECTIVES Identify state and federal regulations requiring food safety oversight. Describe

More information

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4

More information

Temporary Food License Application Packet

Temporary Food License Application Packet Temporary Food License Application Packet A temporary food license is required for any individual that wishes to prepare and/or serve food for a cost or required donation at an event for no more than five

More information

Roast Beef Jan. 1, 2009

Roast Beef Jan. 1, 2009 Operation Procedures Manual Production Levels Roast Beef INT OPM 1434 Roast Beef Jan. 1, 2009 Prepare only enough product for the day s sales. Use WC-326-R Daily Prep Chart or the Manager-On-Duty should

More information

COMBUSTIBLE DUST AWARENESS

COMBUSTIBLE DUST AWARENESS COMBUSTIBLE DUST AWARENESS This easy-to-use Leader s Guide is provided to assist in conducting a successful presentation. Featured are: INTRODUCTION: A brief description of the program and the subject

More information

PERSONAL HEALTH AND HYGIENE POLICY

PERSONAL HEALTH AND HYGIENE POLICY Elder Street Early Childhood Centre PERSONAL HEALTH AND HYGIENE POLICY PURPOSE: To provide an environment that is clean and hygienic for children and staff by following centre practices set down in our

More information

MOBILE FOOD SERVICE OPERATION PLANNING APPLICATION MENU

MOBILE FOOD SERVICE OPERATION PLANNING APPLICATION MENU Cleveland Department of Public Health Mobile Coordinator: Jerome Aburime (216) 664-4897 jaburime@city.cleveland.oh.us MOBILE FOOD SERVICE OPERATION PLANNING APPLICATION Name of the mobile food service

More information

Clean grill Daily GR 1 D1

Clean grill Daily GR 1 D1 Clean grill Daily GR 1 D1 Why To maintain food quality standards Time required 5 minutes to prepare 90 minutes to complete Time of day During low-volume periods For 24-hour restaurants: during low-volume

More information

Copyright JnF Specialties, LLC. All rights reserved worldwide.

Copyright JnF Specialties, LLC. All rights reserved worldwide. www.quality-control-plan.com/copyright.htm PROCEDURE FOR PREPARING STANDARD REAGENTS, MISCELLANEOUS SOLUTIONS, AND INDICATORS (mo/yr) Revisions Rev: Letter E.O. Number - Description Date Used On Contract#:

More information

Functional Value-Added Fruit and Vegetable Processing, Product Development, and Marketing for Small Farms

Functional Value-Added Fruit and Vegetable Processing, Product Development, and Marketing for Small Farms Functional Value-Added Fruit and Vegetable Processing, Product Development, and Marketing for Small Farms Solveig Hanson Postville, IA 2006 SARE National Conference Farming and Processing Processing is

More information

Activity 2.3 Solubility test

Activity 2.3 Solubility test Activity 2.3 Solubility test Can you identify the unknown crystal by the amount that dissolves in water? In Demonstration 2a, students saw that more salt is left behind than sugar when both crystals are

More information

Chromatography. Is black ink really black? In this activity, you will use chromatography to determine if black ink is made up of only 1 color.

Chromatography. Is black ink really black? In this activity, you will use chromatography to determine if black ink is made up of only 1 color. 4.2 (page 1) Science Projects For ALL Students Chromatography Is black ink really black? In this activity, you will use chromatography to determine if black ink is made up of only 1 color. Chromatography

More information

Properties of Water TEACHER NOTES. Earth: The Water Planet Laboratory Investigation. Key Concept. Alternate Materials.

Properties of Water TEACHER NOTES. Earth: The Water Planet Laboratory Investigation. Key Concept. Alternate Materials. TEACHER NOTES Properties of Water Key Concept The properties of water make it a unique substance on Earth. Skills Focus observing, inferring, predicting Time 60 minutes Materials (per group) plastic cup

More information

Thin-Layer Chromatography Experiment Student Instructions

Thin-Layer Chromatography Experiment Student Instructions Thin-Layer Chromatography Experiment Student Instructions Note: If you are allergic to handling soy products, you should not participate in this experiment. Materials For each pair of students: High sucrose

More information

4 th Grade 1 st 6 Weeks SCIENCE Test

4 th Grade 1 st 6 Weeks SCIENCE Test 4 th Grade 1 st 6 Weeks SIENE Test 1 You are conducting a laboratory investigation on mixtures and solutions. Your lab materials include a balance, a beaker, a hot plate, water, vinegar, Epsom salt, sugar

More information

EGG OSMOSIS LAB. Introduction:

EGG OSMOSIS LAB. Introduction: Name Date EGG OSMOSIS LAB Introduction: Cells have an outer covering called the cell membrane. This membrane is selectively permeable; it has tiny pores or holes that allow objects to move across it. The

More information

HYGIENIC MANAGEMENT OF CELLARS AND CLEANING OF BEER DISPENSE LINES

HYGIENIC MANAGEMENT OF CELLARS AND CLEANING OF BEER DISPENSE LINES HYGIENIC MANAGEMENT OF CELLARS AND CLEANING OF BEER DISPENSE LINES 1. General Cellar Management Beer is classified as a food under The Food Safety (General Food Hygiene) Regulations 1995. The same standards

More information

2017 TEMPORARY FOOD LICENSE APPLICATION

2017 TEMPORARY FOOD LICENSE APPLICATION Toledo Lucas County Health Department www.lucascountyhealth.com 419-213-4100 Ext: 3 2017 TEMPORARY FOOD LICENSE APPLICATION TEMPORARY FSO/RFE APPLICATION Festival/Event Info Festival/Event Name: Festival/Event

More information

FOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know.

FOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know. FOOD SAFETY RATING GUIDE Eat safe essentials A quick guide to food safety that all food businesses need to know. Food safety is important for the health and well-being of Brisbane residents and visitors.

More information

Separating the Components of a Mixture

Separating the Components of a Mixture Separating the Components of a Mixture Introduction: Mixtures are not unique to chemistry; we encounter them on a daily basis. The food and drinks we consume, the fuel we use in our vehicles, building

More information

GAS BARBECUE MODEL NO: BBQ4 USER GUIDE PART NO: /11

GAS BARBECUE MODEL NO: BBQ4 USER GUIDE PART NO: /11 GAS BARBECUE MODEL NO: BBQ4 PART NO: 6925305 USER GUIDE 2/11 INTRODUCTION Thank you for purchasing this CLARKE product Before attempting to use this product, please read this manual thoroughly and follow

More information

LIMITED SERVICE CHARITABLE FEEDING OPERATION (LSCFO) REGISTRATION FORM

LIMITED SERVICE CHARITABLE FEEDING OPERATION (LSCFO) REGISTRATION FORM County of Santa Clara Department of Environmental Health 1555 Berger Drive, Suite 300, San Jose, CA 95112-2716 Phone 408-918-3400 Fax 408-258-5891 Email: DEHWEB@cep.sccgov.org Web: www.ehinfo.org/cpd LIMITED

More information

PERMIT APPLICATION FOR MOBILE/EXTENDED FOOD SERVICE UNITS PERMIT APPLICATION FOR

PERMIT APPLICATION FOR MOBILE/EXTENDED FOOD SERVICE UNITS PERMIT APPLICATION FOR PERMIT APPLICATION FOR Page 1 of 6 Revised 11/13/2015 New Application A new Mobile/Extended Base of Operation requires a separate Food Service Application Change of Ownership A new Mobile/Extended Base

More information

MATERIAL SAFETY DATA SHEET

MATERIAL SAFETY DATA SHEET MATERIAL SAFETY DATA SHEET *** Section 1 Chemical Product and Company Identification *** Product Name or Identity: LACTO-SACC FARM PAK 2X Manufacturer s Name: Alltech, Inc. Phone No.: (859) 885-9613 3031

More information

TEMPORARY RETAIL FOOD ESTABLISHMENT APPLICATION

TEMPORARY RETAIL FOOD ESTABLISHMENT APPLICATION TEMPORARY RETAIL FOOD ESTABLISHMENT APPLICATION PART 1 (To be completed by Temporary Food Vendor) Temporary Vendor Business Information Trading Name of Temporary Vendor: Owner/Corporation: Street Address:

More information

Farmers Market or Temporary Retail Food Vendor Application Vendor Information

Farmers Market or Temporary Retail Food Vendor Application Vendor Information Sussex County Department of Environmental and Public Health Services 201 Wheatsworth Road, Hamburg, NJ 07419 973-579-0370 website: www.sussex.nj.us/health email: schealth@sussex.nj.us Farmers Market or

More information

Conditions and application for Food Stall Holders operating in Waverley

Conditions and application for Food Stall Holders operating in Waverley Conditions and application for Food Stall Holders operating in Waverley Schedule of conditions for food stall holders operating in Waverley The following measures must be complied with: 1. Preparation,

More information

Medical Conditions Policy

Medical Conditions Policy Medical Conditions Policy Background: Anaphylaxis is a severe, life-threatening allergic reaction. Up to two per cent of the general population and up to 5 percent of young children (0-5yrs) are at risk.

More information

Food Allergy Risk Minimisation Policy

Food Allergy Risk Minimisation Policy Food Allergy Risk Minimisation Policy April 07 Food Allergy Risk Minimisation Policy BACKGROUND Food allergy occurs in around 1 in 20 children. Fortunately, the majority of food allergies are not severe

More information

WICOMICO COUNTY HEALTH DEPARTMENT GUIDELINES AND GENERAL SANITATION REQUIREMENTS FOR TEMPORARY EVENTS

WICOMICO COUNTY HEALTH DEPARTMENT GUIDELINES AND GENERAL SANITATION REQUIREMENTS FOR TEMPORARY EVENTS WICOMICO COUNTY HEALTH DEPARTMENT GUIDELINES AND GENERAL SANITATION REQUIREMENTS FOR TEMPORARY EVENTS A temporary food service facility is classified in COMAR 10.15.03.02 as a special food service facility

More information

#4187508 Attention! This grill will become very hot. Do not move it during operation. Caution! Do not use alcohol, gasoline or similar fluids for lighting or relighting. Warning! Keep children and pets

More information

Operating instructions COFFEE BREWER 1/0

Operating instructions COFFEE BREWER 1/0 Operating instructions COFF BRWR GB 1 / 0 1/0 Operating instructions nglish 1.1 Introduction We are delighted that you have chosen one of our quality products. The machines have been specifically designed

More information

Draught System Troubleshooting & Reference Manual

Draught System Troubleshooting & Reference Manual Draught System Troubleshooting & Reference Manual BeerTech.ca Parts Of A Basic System Beer Line Keg Coupler High Pressure Gauge Regulator Low Pressure Gauge Regulator Coupling Nut Drum Valve Set Screw

More information

Propane Grills FACTS!

Propane Grills FACTS! Grilling Safety There s nothing like outdoor grilling. It s one of the most popular ways to cook food. But, a grill placed too close to anything that can burn is a fire hazard. They can be very hot, causing

More information

Gravimetric Analysis

Gravimetric Analysis Gravimetric Analysis In this experiment you will determine the concentrations of two ions in an unknown solution. The ions are Cu 2+ and Pb 2+. You will also determine the percent copper in an unknown.

More information

Applying ISO 9001 to Baking Cookies

Applying ISO 9001 to Baking Cookies How does ISO 9001 apply to a business? Let s say you make cookies Applying ISO 9001 to Baking Cookies Whether it s chocolate chip, sugar cookie, or garbage flavor, your customers will ultimately decide

More information

Nutrition Early Learning and Care Assessment for Quality Improvement

Nutrition Early Learning and Care Assessment for Quality Improvement Nutrition Early Learning and Care Assessment for Quality Improvement Copyright in this document is owned by the City of Toronto and, subject to Canadian copyright law, may not be reproduced without the

More information

Shift Leader Selection Qualifying Assessment Answer Key

Shift Leader Selection Qualifying Assessment Answer Key Shift Leader Selection Qualifying Assessment Answer Key Questions with most correct answer based on the online Operation Procedures Manual... What is the approximate amount of time you should wash your

More information

Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A )

Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 8 3 3 8 Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 30S/30E/30M A Baking and Pastry Arts Course 8 3 3 8 : Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s,

More information

LAB: One Tube Reaction Part 1

LAB: One Tube Reaction Part 1 AP Chemistry LAB: One Tube Reaction Part 1 Objective: To monitor and document the chemical changes occurring in a single test tube containing a predetermined mixture of chemicals. Materials: test tube,

More information

TEMPORARY FOOD PERMIT APPLICATION

TEMPORARY FOOD PERMIT APPLICATION Application and fee must be received at least five (5) business days prior to event. Fee: $100.00 per day (PLEASE PRINT LEGIBLY) APPLICANT INFORMATION: Name of Organization: Non Profit Organization: (please

More information

Allergen Management and Cleaning Challenges

Allergen Management and Cleaning Challenges Management and Cleaning Challenges Food Safety Summit Baltimore, MD May 1, 2013 Mark Domanico Principal Scientist, Food Safety Kellogg Company Mark.Domanico@Kellogg.com Topics for Discussion management

More information

APPLICATION PACK FOR TRADE, CRAFT, FOOD AND CHARITY STALLS WITH TERMS AND CONDITIONS

APPLICATION PACK FOR TRADE, CRAFT, FOOD AND CHARITY STALLS WITH TERMS AND CONDITIONS RANNOCH HIGHLAND GATHERING 2017 Saturday 19 th August 2017 STALL / PITCH APPLICATION APPLICATION PACK FOR TRADE, CRAFT, FOOD AND CHARITY STALLS WITH TERMS AND CONDITIONS CONTACT DETAILS NAME TELEPHONE

More information

HOT SPOTS COOKING SAFETY

HOT SPOTS COOKING SAFETY Many families gather in the kitchen to spend time together, but it can be one of the most hazardous rooms in the house if you don't practice safe cooking behaviors. Cooking equipment, most often a range

More information

Experiment 3: Separation of a Mixture Pre-lab Exercise

Experiment 3: Separation of a Mixture Pre-lab Exercise 1 Experiment 3: Separation of a Mixture Pre-lab Exercise Name: The amounts of sand, salt, and benzoic acid that will dissolve in 100 g of water at different temperatures: Temperature 0 C 20 C 40 C 60 C

More information

Caesar Angus Thickburger Implementation Guide

Caesar Angus Thickburger Implementation Guide Caesar Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: December 10, 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com

More information

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating

More information

Copyright JnF Specialties, LLC. All rights reserved worldwide.

Copyright JnF Specialties, LLC. All rights reserved worldwide. Laboratory Temperature Sensor Calibration (mo/yr) Revisions Rev: Letter E.O. Number - Description Date Used On Contract#: Your Company Name Prepared By: Originator: Your Dept: Your Dept: LABORATORY PROCEDURE

More information

CREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.

CREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and

More information

Single Event Temporary Food Service Application **FOODS PREPARED AT HOME MAY NOT BE SERVED TO THE PUBLIC**

Single Event Temporary Food Service Application **FOODS PREPARED AT HOME MAY NOT BE SERVED TO THE PUBLIC** Jefferson County Environmental Public Health Department 615 Sheridan Street Port Townsend, WA 98368 Tel: 360.385.9444 Fax: 360.379.4487 Email: foodsafety@co.jefferson.wa.us Website: www.jeffersoncountypublichealth.org

More information

Angus Thickburger Implementation Guide

Angus Thickburger Implementation Guide Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: August 2012 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com

More information

MATERIAL SAFETY DATA SHEET

MATERIAL SAFETY DATA SHEET MATERIAL SAFETY DATA SHEET *** Section 1 Chemical Product and Company Identification *** Product Name or Identity: SIL-ALL 4X4 DRY INOCULANT Manufacturer s Name: Alltech, Inc. Phone No.: (859) 885-9613

More information

Learn to Home Brew: A Series of Tutorials Using Mead

Learn to Home Brew: A Series of Tutorials Using Mead Learn to Home Brew: A Series of Tutorials Using Mead I wanted to learn to make red wine, but since I had never done so and did not have nearby friends to brew with, I decided to teach myself using online

More information

ALWAYS WEAR LAB COAT. Fecal Float Protocol (To check for viable E.mac) (Do within 1 week of obtaining samples)

ALWAYS WEAR LAB COAT. Fecal Float Protocol (To check for viable E.mac) (Do within 1 week of obtaining samples) ALWAYS WEAR LAB COAT Fecal Float Protocol (To check for viable E.mac) (Do within 1 week of obtaining samples) 1. Label each tube with the animals name 2. Obtain 2g feces- rule of thumb an amount approximately

More information